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One Pot Skillet Toasted Penne with Turkey Sausage: Monday Made It

I almost didn't make it to the Monday Made It party this week- I was away all weekend at a wedding, a birthday party, and a funeral. So no crafting, just eating. Lots and lots of eating. I did manage to squeeze in one dinner before we left for our busy weekend, and I'd love to share it with you!

I've recently started a new diet, inspired by some of my #healthyteachers friends, and healthy dinners that my husband will eat is something that is hard to find! (As in, no vegetables besides lettuce, potatoes, and peas.) I still love him. I think I hit the nail on the head with this one, though. If you like the famous "Spicy Turkey Sausage Pasta" then you will love this lightened up dish! It's creamy and smooth, without the milk, cream, or cheese to calorify it up! Yes, that's a word. You cook the pasta in chicken broth, kind of like risotto. It was strange at first, but then the pasta began to really soften and absorb the broth and I could see the light...and smell the goodness!

Heat a large skillet over medium heat and add 1 Tbsp evoo. Add pasta, and cook 4 to 5 minutes, stirring often, until lightly toasted. Remove from pan. Add evoo, sausage, and onion to pan, cook until browned. Remove to a plate. Return pasta to skillet, add 1 cup of broth at a time, stirring constantly (like risotto) until most of the liquid has been absorbed before adding more. Cook until pasta has fully cooked ( about 30 minutes) before adding sausage, herbs, and white wine. Top with cheese and serve immediately. Mangia!